Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and CO2 incubation

Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and CO₂ incubation

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

18 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Journal of Food Science and Technology
Vol/bind	55
Udgave nummer	6
Sider (fra-til)	2068-2078
Antal sider	11
ISSN	0022-1155
DOI	https://doi.org/10.1007/s13197-018-3121-2
Status	Udgivet - 2018

@article{54c095dc8ce440e99850fa1fd9ad5add,

title = "Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and CO2 incubation",

keywords = "Deep fat-frying, Oven reheating, Tempura, Crispness, Ethanol",

author = "Carvalho, {M. J.} and Carrascal, {Jorge Ruiz}",

year = "2018",

doi = "10.1007/s13197-018-3121-2",

language = "English",

volume = "55",

pages = "2068--2078",

journal = "Journal of Food Science and Technology",

issn = "0022-1155",

publisher = "Springer India",

number = "6",

}

TY - JOUR

T1 - Improving crunchiness and crispness of fried squid rings through innovative tempura coatings

T2 - addition of alcohol and CO2 incubation

AU - Carvalho, M. J.

AU - Carrascal, Jorge Ruiz

PY - 2018

Y1 - 2018

KW - Deep fat-frying

KW - Oven reheating

KW - Tempura

KW - Crispness

KW - Ethanol

U2 - 10.1007/s13197-018-3121-2

DO - 10.1007/s13197-018-3121-2

M3 - Journal article

C2 - 29892107

VL - 55

SP - 2068

EP - 2078

JO - Journal of Food Science and Technology

JF - Journal of Food Science and Technology

SN - 0022-1155

IS - 6

ER -